While many professional chefs and cookbooks teach us how to deal with the toughest fruits, such as the airtight pineapple, the armored coconut, or the intricate mango and avocado, we forgot a little about how to cut kinder ones like stone fruits. Until someone teaches us a trick that changes our life.
Author: Elena Ivy
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Having the basic kitchen utensils and that these are of quality is essential to make our dishes shine on their own (and they are delicious, of course). The pans are a very important part of almost any preparation, so we must not skimp when choosing the right one, adjusting to our budget and our daily routine. For example, if we are to prepare grilled meats we do not need the same pan as to fry an egg or prepare some noodles with vegetables, for the latter, without a doubt, the best thing is to sign a good one wok pan.…
We clean the bonito from the north and cut into bite-size pieces, much smaller than when we make marmitako and reserve them. We can ask our fishmonger for this task. Prepare a sauce with the finely chopped onion and when it is well poached, add the homemade tomato sauce. Lightly sauté the sliced mushrooms and add them to the tomato and onion sauce. We incorporate the beautiful and we turn off the fire so that it cooks in the remaining heat, since afterwards it will be finished in the oven. We also add the béchamel sauce and stir, mixing everything…
The arrival of good weather brings us, among other things, the cookout season. We already talked about the cuts that we have to choose if we want to prepare an Argentine barbecue at home, today we want to do it in our most Spanish style, with the most common ingredients in Sunday barbecues in our country. For us it is essential to have some appetizers or snacks, based on chorizo and blood sausage grilled and afterwards, we prefer lamb chops over hamburgers, being our choice for meats, the entrecots or steaks, before the large pieces of meat that are cut…
The cold brew, still referred to as the supposedly fashionable coffee when we experienced its great emergence years ago, it simply consists of infusing cold ground coffee. If it has exceeded the label of passing trend, it is on its own merits, because not only does it look great in the photos of social networks, also it has many virtues organoleptic properties that can convince even the least friends of the espresso or the steaming and bitter coffee. And no, it’s not iced coffee for hipsters.
We continue to remove corn from cans and salads to present a dish fast, fresh, healthy and very tasty, full of summer flavors and minimal difficulty. Of course, it could be done with already cooked corn but, we insist, cobs freshly cooked summertime more than multiplies its virtues.
The cider, at least for those of us from the north (especially for Asturians), it is one of those drinks that is never lacking at home. Very cool it enters as if it were water many times. But of course, pour it out is already another song.
Today we are going to prepare roasted sardines in the microwave, a very simple recipe ready in 1 minute that among other advantages, does not leave us smells of fritanga nor bog down the kitchen for hours. In full season of this fish, it is worth trying this technique, I assure you. The sardines remain tender and juicy, its meat comes off the spine without difficulty and we do not stain more than the plate where we are going to make them. Trust me and do not stop trying this technique or trick to cook them quickly. It is true…
The ragout can be prepared in advance to finish it at the time of cooking the pasta, and also easy to double amounts to freeze half and thus have a good reserve sauce for another day. Peel the vegetables and chop them very finely, setting the garlic aside. Remove the meat from the sausages from the skin and roughly chop it. If we do not have quality canned tomatoes we can peel natural tomatoes, if they are in season, and grate or chop them. Heat a background of extra virgin olive oil in a saucepan and add the vegetables with…